, ,

Turmeric chickpea curry

Turmeric chickpea curry

Turmeric chickpea curry and spelt naan is a perfect, quick and easy comforting meal for these colder evenings. In fact, it feels as though summer is still here with us, but it’s quite obvious that winter is on the horizon. When the sun starts setting more earlier each day, I want curry. Not that I don’t want to eat it always anyway. a True curry lover loves curry whether it’s hot or not- in terms of the wheater that is. I like my curry pretty mild thank you very much and this curry ticks all the boxes for me.

Turmeric chickpea curry and spelt naan is a perfect, quick and easy comforting meal for these colder evenings. In fact, it feels as though summer is still here with us, but it’s quite obvious that winter is on the horizon. When the sun starts setting more earlier each day, I want curry. Not that I don’t want to eat it always anyway. a True curry lover loves curry whether it’s hot or not- in terms of the wheater that is. I like my curry pretty mild thank you very much and this curry ticks all the boxes for me.

Turmeric chickpea curry

This super filling curry is loaded with kale, pumpkin, chickpeas and topped with coconut cream and plum chutney. Plum chutney, yes it’s everything with this curry, not to mention the roasted plantain on top. This might be my one of staple curry alongside one of my fav’s from Deliciously Ella. What makes this curry in fact so delish is not just that it’s so easy to make but also that you get to dip and clean out your plate like a proper Frenchie with some fluffy naan. I made these for the first time and they were just absolutely delish!

Turmeric chickpea curry

What is even more wondrous about this curry is that you get to mix it all up and feed the little ones without them knowing it’s secretly good for them filled with super greens. When my son spots a piece of zucchini or pumpkin he just turns away his head and then that’s that. But to my surprise, he ate every last bite, even though the spelt grains where a bit hard to chew. Lost of plum jam and coconut cream did the trick and even they are healthy too! It’s a win, folks!

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Turmeric chickpea curry & Whole wheat spelt naan

Turmeric chickpea curry

Ingredients 

Turmeric chickpea curry

  • 1 cup pre-cooked chickpeas
  • 1/2 red onion diced
  • 1/4 cup yellow pepper diced
  • 1 medium-sized zucchini
  • 1/2 cup shitake mushrooms or button mushrooms
  • 1 1/2 cup cooked pumpkin or butternut
  • 1/2 cup vegetable stock
  • 1/2 cup coconut milk or cream
  • 1 1/2 tsp turmeric powder
  • 1 1/2 tsp apricot jam
  • 1/4 cup apple cider vinegar
  • 1/2 tsp garlic flakes
  • salt and pepper
  • 1 cup chopped curly kale or baby spinach leaves
  • 1 roasted plantain

Whole wheat Spelt naan

  • 1 teaspoon active yeast
  • 1 tbsp honey
  • 3/4 cup lukewarm water
  • 1 Cup whole wheat flour
  • 1 cup Spelt flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 2 tbsp coconut yogurt or thick coconut cream
  • 1 tbsp olive oil
  • Salt and pepper

Spicy plum jam

  • Two cups sliced plums
  • 1/2 cup sliced red onion
  • 1/4 cup raisins
  • 3/4 cup agave
  • 1 tsp salt
  • 1/4 tsp chilli powder
  • 1 /2 tsp yellow mustard seeds
  • 2/3 apple cider vinegar
  • 2/3 cup brown vinegar
  • 1 tbsp cornstarch
  • 1/3 cup water

Method

Turmeric chickpea curry

  1. Heat up a skillet and saute the onion and yellow pepper, and then add the diced zucchini, button mushrooms, and pumpkin and let it simmer for a bit.
  2. Add the spices and then the vegetable stock and the coconut milk.
  3. Let it simmer for about 10 minutes until the vegetables are slightly soft.
  4. Add the apricot jam and the apple cider vinegar.
  5. Add the curly kale 5 minutes before serving time, taste and add more salt if you like.
  6. Serve with couscous (I used spelt grain) baked plantains, coconut cream, naan, and plum chutney.

Whole wheat spelt naan

  1. Mix together the yeast, lukewarm water, honey and olive oil.
  2. Let it bubble for 5 minutes or so before adding the flours, salt, baking powder, and the coconut cream.
  3. Gradually add the coconut cream, depending on the desired consistency.
  4. Let the naan rise for the duration of the curry’s cooking time, for about 15-20 minutes.
  5. When it’s time to cook them, grab about a big hand full of the dough, roll out on to a floured surface (add more flour if needed) until 1 cm in thickness and oval shaped.
  6. Heat up a pan and then place your oval shaped naan on to the hot pan, when bubbles form on top it is ready to flip over.
  7. Do this with all the naan until cooked, place in aluminium foil to keep warm until serving time.

Spicy plum chutney

  1. Place all the ingredients except the cornstarch and water in a pot on the stove and let it simmer for about 30-45 minutes until soft and glossy.
  2. Mix together the cornstarch and water and pour this into the chutney mixture and let it simmer for another ten minutes until thickened.
  3. Scoop into sterilized glass containers and store in a cool dry place.

Hope you’ll make this one a staple for this winter too, it’s going on repeat that I am pretty sure of!

M*

You might also like

Share the Love